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Spices of the World

Spices of the World. An Overview. Spices Drove Exploration. Major voyages of exploration in search of spices Pepper and Clove High demand in Europe Very valuable commodity Find and control source. Spices Important in World Trade 75% of World Trade. Pepper Capsicums Cinnamon Ginger

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Spices of the World

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  1. Spices of the World An Overview

  2. Spices Drove Exploration • Major voyages of exploration in search of spices • Pepper and Clove • High demand in Europe • Very valuable commodity • Find and control source

  3. Spices Important in World Trade75% of World Trade • Pepper • Capsicums • Cinnamon • Ginger • Turmeric

  4. Percent of World Trade for Important Spices Weiss. 2002. Spice Crops. CABI Publishing

  5. Tropical Spices imported in the USA

  6. Tropical Spices imported (tonnes) in the USA (Weiss, 2002)

  7. FAO Production Statistics(FAOSTAT, 2000-2004)

  8. Origin of Spices Vanilla Pepper Cinnamon Clove Nutmeg

  9. Clove - Syzygium aromaticum • Evergreen tree • Up to 15 m • Glossy green leaves • Fragrant red flowers • Purple fruit • Harvest • Inflorescence • Buds at full size but before they open • Leaves • Leaf oil

  10. Clove Branch

  11. Clove Branch and Flower

  12. AdaptationLower montane forests • Partial shade • Below 300 m • Precipiation: 2,000 to 3,600 mm • Dry season needed for best production • Flower bud initiation • High humidity at flowering reduce yields • 3 month dry season (60-80 mm) for better quality

  13. Early Trade and Use • Chinese, 200-206 BC • From Philippines • India, 2nd century AD • Egypt, 1st century AD • Regular imports by 2nd century • 4th century, traded around the Mediterranean • 13th century • Major source for Europe was Venice • Via Alexandria supplied by Arab sailors

  14. Origin of Clove China 220 BC Arabs 1512 Portuguese 1600s Dutch Mid 1700s French 1796 British Clove

  15. Trade • Arabs – traded with Europe • Portuguese – 1512 found Moluccas • Dutch – early 1600s • French – • Mauritius, Ile de France, Reunion Island, Seychelles • Introduced to Zanzibar in 1818 • British • Occupation of Moluccas (1796-1802) • Penang and other British colonies

  16. Recent Production History of Clove

  17. Propagation • Traditional from seed • Seed orchards from selected trees • Nursery production – 12 months • Transplant to field • 1-2 seedling per space • 8-9 m for clove production • 1 m in row to create hedge for leaf harvest • New plantations need • Windbreaks • Shade

  18. Harvest • Production • Begins to bear 4-5 years • Full production at 20 years • Bear for 100 years • Varies tremendously from year to year • Average 4-5 kg/tree (0-50 kg/tree) • Climatic conditions • Shoot and flower initiation • Fruit set

  19. Harvest • Clove clusters • Buds full size • Calyx base pink flush • Do not ripen uniformly • 5-8 hand harvests per tree • 25-55 kg of wet cloves per day

  20. Commercial leaf oil production • Hedge row planting • Only in Madagascar • Yield 2-3 mt leaves/ha • Picked every 2-3 weeks • Harvest from clove orchards • Cut foliage off and strip off leaves • Top to encourage branching • Lower clove yields • Collect fallen leaves every 2-3 weeks

  21. Processing • Cloves • Buds separated from peduncles and pedicels • Dried • Leaves • Oil extracted via steam destillation

  22. Uses • Cloves • Domestic cooking – whole cloves • Pies, stews, soups, ham, pork • Industrial food processing – powder • Baked goods, proceesed meats, pickles • Cigarettes • Indonesian Kretek cigarettes up to 8%

  23. Uses – Oil Main component is Eugenol • Sources • Bud, stem, leaf • Bud is highest quality • Uses • Seasonings and processed food (bud only) • Perfumery • Some in pharmaceutical and dental products • Antimicrobial, antioxidant, and insecticidal activity

  24. Pepper Piperaceae Piper nigrum

  25. PepperPerennial glabrous woody climber

  26. Piperaceae • Piper species • nigrum, Black/white pepper • Most important • cubeba, Cubeb pepper • longum, Long pepper • Peperomia and 10 other genera

  27. Origin of Pepper Pepper

  28. Native to Wet Tropical Forests • Commercial Production • 20º of the equator • Temperature • 25-35 C • Minimum 15-18 C • Rain, well distributed and humid • 2,000 to 3,000 • If dry season, while berries maturing • Cloudy, partial but not heavy shade • Soil, well drained and slightly acid to neutral

  29. Propagation • Stem cuttings, 4-5 months in the nursery

  30. Planting and pruning • Planted with a support (3m x 3m) • Living or dead, 4-9 m in height • Tie 3 climbing vines to support • Pruning • Repeated head back to cause branching • Every 10 nodes prune back • 7-8 prunings to top of support • Maximize # of fruiting branches

  31. Harvest • First harvest • 18-20 months after planting • Flower to harvest, 4-10 months • Harvest over 3-4 months • White pepper, 1-3 berries ripe • Black pepper, berries still green • Harvest every 2-3 weeks

  32. Yields • Well managed orchard in Sarawak • 1st picking, 8,000 to 9,000 kg/ha • 6th – 10th picking, 18,000 kg/ha • Small farmers – primary producers • India: 900 - 1,000 kg/ha • Sri Lanka: 1,350 - 2,500 kg/ha • Brazil: 600 – 4,000 kg/ha

  33. Processing - Two Products • Black pepper • Mature but green • Spikes, hours to begin fermentation • Stripped off, dried to 12% moisture • White pepper (less pungent, mellow) • Ripe and red • Berries stripped, in bags in running water • Softened pericarp is removed, washed • Buff colored berries dried

  34. Any Questions?

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